We feature a variety of Market Fresh Seafood and Land Fare, Fresh Raw Bar and a World Class Culinary Team

Be sure to try our soon to be famous….Maryland Lump Crab cakes, Crabby Chips, Seafood Pizza & Key West Key Lime Pie made on premise

Plus….we'll be pouring our own Mr. Crabby's DUNGEON BLONDE Micro Brew!

Let us introduce our Culinary Team!

Along with developing entrees for the Barn Restaurants the chefs have been busy catering weddings, festivals and state fairs! They have also been busy formulating recipes for Mr. Crabby's. Each chef brings his own distinct knowledge and experience to the team. You can look forward to market fresh entrees, clam chowder and we all can't wait for you to try our ultimate crab cake!

Chef Steve Whiteman began his culinary career at the age of 14 working at a Poconos hotel on weekends. It was there that he caught the restaurant fever that has lead him to work with some of New Jersey's best chefs.Chef Steve is a graduate of the Culinary Arts Institute in Jersey City, NJ, where he returned later in his career as an adjunct professor. He has a varied background ranging from food truck fare to the State's finest Country Club dining. Chef Steve always looks forward to summers at the Barn where he tends to his organic garden. There he grows basil, tomatoes, squash, eggplant & bell peppers – all of which he incorporates into his dishes.

Chef Steve Rolandis a graduate of Johnson & Wales University with a Culinary Degree. He is a member of the American Culinary Federation and competed and won in the Delaware Valley Chef's competition. After his graduation, he mastered the art of fine dining while working at multiple 5 star restaurants in NJ & Philadelphia. Chef Steve took this skill and worked in numerous country clubs over the years. He came to the Barn family in 2009 and has implemented his skills here with new recipes and menu design.